Adhesive properties of modified triticale distillers grain proteins
Source abstract
Abstract
The adhesive properties of five protein extracts (DDGSae, DWGae, DDGSaa, DWGaa, and P6L) from triticale distillers grain were studied with/without modifications using 0.5 mM NaOH, 1 M urea or 60 μM glutaraldehyde. The dry, wet and soaked adhesion strength was measured using an automated bonding evaluation system (ABES II). The highest ( p<0.05) adhesion strength was observed for acetic acid extracted proteins in all modifications. Among three different modifications, glutaraldehyde modification exhibited the greatest improvement. Glutaraldehyde modification increased the adhesion strength of DDGSaa from 2.56, 0.84, 1.11 MPa to 3.86, 2.03, 2.60 MPa for dry, wet and soaked adhesion strength, respectively. Increase in α-helical conformation and molecular weight was observed for glutaraldehyde modified proteins according FTIR and SDS-PAGE results.
Source: expertdata · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: Proteins in Food Systems · Food composition and properties · Enzyme Production and Characterization
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
References (49)
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